Posts tagged bacon
Bacon and Spiced Pecan Brussels Sprout Salad

I associate pasta salad with summer cookouts and Brussels sprout salad with fall dinners. There is something about crunchy Brussels sprouts, sweet cranberries and spicy pecans that makes my mouth water. Oh and it doesn't hurt that there is a generous amount of bacon to give the salad a salty crunch! Bacon is never a bad idea, ever :) 

I use this salad as a side dish. It's got a strong flavor so a little goes a long way! To make sure your Brussels sprouts are perfectly chopped, cut off the bottom stem, discard the stem and throw the sprouts into a food processor. A few seconds later and bam! You have a perfectly chopped base for the salad. 

Another tip is to make sure you don't burn the pecans. Cook them in a skillet just until you smell warm spices and nuts then remove from the heat. Burnt pecans are extremely bitter! 

As a variation on this recipe, you could also slice the Brussels sprouts in half and roast them. Then toss with the other ingredients! 



Bacon and Spiced Pecan Brussels Sprout Salad

Makes 6 servings


  • 1 tablespoon olive oil
  • 1/2  cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon curry powder
  • Pinch of dried coriander 
  • 1.5 pounds Brussels sprouts rinsed, tough outer leaves pulled away
  • 2/3 cup dried unsweetened cranberries
  • 3 or 4 slices bacon cooked and chopped
  • 2 green onion sprigs thinly sliced
  • Salted pepper to taste 

Cranberry Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons cranberry juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


For the pecans: In a small skillet, add oil, pecans and spices. Heat over medium-low heat until you smell warm spices and pecans are coated with the spices. Remove from heat and set aside.

For the salad: Chop the stem end off of the Brussels sprouts and discard the stems. Place Brussels sprouts in a food processor. Pulse until they are broken down into tiny pieces. Place processed Brussels sprouts, cranberries, pecans, bacon, and onion in a large bowl.

For the dressing: Add all of the dressing ingredients to a small bowl. Whisk until a smooth thick dressing forms. 

To assemble: Add dressing to bowl with salad ingredients. Toss to combine and serve. Store any leftovers in the fridge for up to 3 days! 

Roasted Butternut Squash, Bacon and Arugula Linguine

Fast, simple and fresh is the name of the game with this delicious and filling pasta dish. Any recipe that I can make in under 30 minutes and packs a flavor punch is a winner with me! The salty bacon, sweet butternut squash and spicy arugula combine against a background of perfectly cooked linguine. Not having a heavy cream sauce or tomato sauce keeps this dish light and reduces the calories. Using a small amount of bacon adds all the flavor you will need for the pasta!

To get this done in 30 minutes make sure you buy butternut squash that is already diced. You can find it in the produce section of your grocery store by the fresh herbs. This will save you so much time and make this dish a snap! 

One final cooking tip with your pasta, make sure you use a large pot of salted boiling water. Don’t break your pasta in half to fit it in a small pot as this makes for awkward pieces to fit on a fork. Just drop that pasta in and it will cook down into the water!



Roasted Butternut Squash, Bacon and Arugula Linguine

Makes 4 servings


  • 2 cups arugula 
  • 2 tablespoons shallot, diced 
  • 2 cups butternut squash, peeled and cubed
  • 3 slices bacon, cut into bite sized pieces 
  • 1 lb linguine 
  • 1 tablespoon olive oil
  • 8 sage leaves, chopped 
  • 1/2 cup grated Parmesan cheese (optional) 
  • salt and pepper to taste 



Preheat oven to 425 degrees. Place cubed squash on a baking sheet and drizzle with 1 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 15 minutes until just tender. 

While the squash is cooking, bring a large pot of salted water to a boil and add linguine. Cook pasta for 9-10 minutes and drain. Place in a large serving bowl. 

In a large skillet, cook bacon until almost crispy. Remove half the fat from the pan and add the shallots. Cook until shallots are tender. To the skillet add sage, arugula and roasted squash. Stir and cook over very low heat just until arugula starts to wilt and pour squash mixture over the serving bowl of linguine. Toss to combine and finish with Parmesan cheese if desired. Divide among plates and serve.

Light Turkey Club Sandwich

I remember the first time I ordered a turkey club. I was about 10 years old and I felt very grown up ordering an "adult" sandwich. It quickly became my favorite, how could I not like it?! Toasted bread with tart tomatoes, crisp lettuce, salty bacon and creamy avocado with a generous stack of turkey. It had all my favorite ingredients and is still a sandwich I order anytime I see it on the menu. 

Unfortunately, my beloved sandwich has a few flaws! It is traditionally made with white bread, bacon and mayo which are all ingredients that skyrocket the calories! Not wanting to give up my favorite sandwich, I recently made a lighter version that I think tastes just as good! 

Make this sandwich for your lunches next week and pair it with carrots and an apple to make it a complete meal! 


Turkey Club

Makes 1 sandwich


  • 2 slices whole wheat or gf bread, toasted 
  • 2 tomato slices 
  • 2 pieces romaine lettuce
  • 1 tablespoon Dijon mustard
  • 4 slices avocado
  • 2 slices low sodium and nitrate free turkey bacon, cooked until crisp 


Spread mustard on both sides of bread. Add tomato, lettuce, avocado, bacon and turkey. Slice sandwich in half and enjoy!